No alcohol
Medium
Boozy
Roman Punch
Measurements in:
Serves:
| 1 fl oz | Jamaican-style aged blended rum with funk |
| 2/3 fl oz | Cognac (brandy) |
| 1/3 fl oz | Ferrand Dry Curaçao liqueur |
| 1/3 fl oz | Luxardo Maraschino liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1 1/3 fl oz | Orange juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1/6 fl oz | Cockburn's Ruby Soho Port |
How to make
Glassware
Serve in a Collins glass
Prepare
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of orange slice wheel and “fruit stick” (skewered pineapple cube, raspberry and Luxardo Maraschino Cherry).
Method
- SHAKE first 7 ingredients with ice.
- STRAIN into glass two-thirds filled with crushed ice.
- FILL glass with more crushed ice.
- FLOAT port.
Garnish
- Garnish with orange slice wheel and fruit stick.
- Serve with a straw.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Roman Punch contains 222 calories
Alcohol content:
- 1.6 standard drinks
- 14.79% alc./vol. (29.57° proof)
- 22.2 grams of pure alcohol
History
The Roman Punch first appears in Jerry Thomas' 1862 The Bartenders' Guide, with subsequent versions appearing in O. H. Byron's 1884 The Modern Bartenders' Guide and William Schmidt's 1891 The Flowing Bowl. However, all three recipes differ considerably, and the version published in Harry Craddock's 1930 The Savoy Cocktail Book only adds to the confusion surrounding this cocktail.
21 Roman Punch.
Jerry Thomas, The Bartenders' Guide, 1862
(Use large bar glass.)
1 table-spoonful of sugar.
1 do. do. raspberry syrup.
1 tea-spoonful of Jamaica rum.
½ do. do. brandy.
The juice of half a lemon.
Fill with shaved ice, shake well, dash with port wine, and ornament with fruits in season. Imbibe through a straw.
Roman Punch.
O. H. Byron, The Modern Bartenders' Guide, 1884
(A large bar glass.)
½ fill glass with fine ice.
1 table-spoon sugar.
2 0r 3 dashes lemon juice.
Juice of half an orange.
¼ pony Curacoa.
½ wine -glass brandy.
½ pony " Jamaica Rum.
Stir well. Dash with port wine. Dress with fruit.
Serve with straw.
209. Roman Punch.
William Schmidt, The Flowing Bowl, 1891
A large, thin glass,
The juice of an orange,
The juice of half a lime or lemon in the bottom,
A spoonful of sugar,
A squirt of mineral water,
Dissolve this well;
½ pony of curaçao,
½ pony of maraschino,
1 pony of brandy,
1 dash of Jamaica rum.
Mix this thoroughly well; fill your glass with fine ice; ornament the brim with oranges and pineapple, and the centre with ice-cream and berries. Serve with a spoon and a straw.
ROMAN PUNCH.
Harry Craddock, The Savoy Cocktail Book, 1930
1 Qt. Champagne.
1 Qt Rum.
½ Liqueur Glass Orange Bitters.
The Juice of 10Lemons.
The Juice of 3 Oranges.
1 lbs. Sugar.
The Whites of 10 Eggs.
Use punch bowl. Dissolve Sugar in lemon and orange juice, add the rind of one orange, add the well beaten white of eggs. Surround the bowl with cracked ice and stir the ingredients well together.
Review
This recipe (by yours truly in August 2026) combines elements from various vintage Roman Punch recipes to produce a cooling fruity sour laced with cognac and fruity rum.
$2.33 per cocktail*
Makes a minimum of 37.5 cocktails.
Shipping and applicable tax calculated at checkout.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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Comments & Discussion
45 ml Bénédictine D.O.M. liqueur
45 ml Cognac (brandy)
22.5 ml Overproof white rum (unaged Jamaican/funky)
22.5 ml Lemon juice (freshly squeezed)
30ml Cognac
30ml Jamaican rum
15ml Maraschino liqueur
15ml freshly squeezed lemon juice
45ml freshly squeezed orange juice
2 dashes Angostura bitters
Add all the ingredients except the bitters to a highball glass. Fill two thirds with crushed ice and add the bitters, swizzle and top with more crushed ice and garnish with a slice of orange and a maraschino cherry.
Apparently this comes from “The only William” Schmidt’s The Flowing Bowl 1891 page 175 and there is an even earlier version with port wine from Jerry Thomas’ Bartender’s Guide in 1862.
View 5 comments and discussion